This cranberry and white chocolate cheesecake is a dreamy addition to your Christmas menu. No baking required, it's easy to make with a rich creamy cheesecake filling and tangy cranberry topping. It's sure to be a real crowd pleaser!

Cranberry and white chocolate cheesecake on pink plate with festive lights behind.

This recipe is a festive variation on my popular No Bake Blackcurrant Cheesecake. Taking the basic recipe I have topped this cheesecake with seasonal cranberries. Then to give it a little more richness I've added white chocolate to the creamy cheesecake filling,

The result: with its creamy, rich texture, bursts of tangy cranberries, and indulgent white chocolate, this no-bake treat is as delicious as it is festive.

Perfect for Christmas or any seasonal gathering, this easy recipe will quickly become a favourite whether you're hosting a cozy family dinner or a big festive gathering.

Ingredients

See recipe card for full instructions and quantities.

Ginger biscuits - use digestives if you prefer
Butter - you can use salted or unsalted for this recipe
Cream cheese - (soft cheese) Don't be tempted to use a low fat cream cheese for this recipe as it will result in the filling being too soft and the cheesecake will collapse.
Double cream - (heavy cream)
Caster sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined, It is a little more flavoursome with light caramel tones.
Vanilla extract
White chocolate, melted - Melt in a bowl over a pan of hot water.
Cranberries - You can use fresh or frozen cranberries, no need to defrost first if using frozen.
Stem ginger - optional. I think ginger complements the cranberries perfectly and it ties the topping in with the ginger biscuit base but you can omit if you prefer.

Variations

Replace the vanilla extract with the finely grated zest of 1 orange for a tasty variation.
The biscuit base can be varied. Use digestive biscuits for a classic biscuit crumb or be more experimental. Dark chocolate digestives or oaty biscuits would work well.

How to make cranberry and white chocolate cheesecake step by step

Step 1

Combine the crushed biscuits and melted butter and press into the base of the tin.

Step 2

Mix together the caster sugar and cream cheese.

Step 3

Add the vanilla extract.

Step 4

In another bowl whisk the cream until just standing in soft peaks.

Step 3

Combine the cream cheese and whipped cream, then fold in the melted chocolate.

Step 4

Spoon into the tin and spread level. Chill for at least 2 hours.

Step 3

Meanwhile make the cranberry topping and allow to cool.

Step 4

Transfer the cheesecake to a serving plate and spread the cranberry filling over the top and serve.

Top Tips

In most cases you can stir the melted chocolate into the cheesecake mixture straight away, however If your cream cheese mixture is very cold, stir a few spoonfuls into the white chocolate before adding this will prevent it from setting in lumps before it can be combined with the mixture.

Chill for at least 2 hours before serving.

Equipment

I've made this cheesecake in a 18cm (7in) tin which gives a deep cheesecake. It can also be made a larger tin up to 23cm (9in) tin for a shallower cheesecake.

How to serve

Transfer the cheesecake from the tin and spread with the filling. Serve cut into wedges.

To help release the cheesecake from the base of the tin. Rub the base of the tin with a hot damp cloth a few times. Then use a palette knife to gently slide between the tin and the biscuit base, before gently sliding off the tin onto the serving plate.

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Storage /Leftovers

In my house cheesecake disappears very quickly- but you can keep the cheesecake covered in the refrigerator for 3 to 4 days.

If preparing ahead, I keep the cranberry topping in a separate container and spread over the cheesecake just before serving, to prevent the juices bleeding into the cheesecake mixture while being stored.

📖 Recipe